A Royal Cake
Did someone say cordial…? We thoroughly enjoy cordial in all forms and so, after sitting down with a luxuriously indulgent elderflower Prosecco we started wondering how this light, summery flavour might be reimagined. Combining said thought with the exceedingly exciting news that a certain (royal) upcoming nuptial is set to include an elderflower cake, we couldn’t help but to take on the ‘cake challenge’. Whilst the preamble might serve the purpose of explaining why such a challenge is a particularly attractive one for us at The Urban Cordial Company we have been able to identify a further three reasons for those left confused:
- We love cordial.
- Cake and cordial is a truly harmonious match (since time began, actually) that everyone, including our most famous Prince and his beautiful bride agree on!
- What better way to use our cordial? Drinking an elderflower Prosecco whilst baking a delicious elderflower sponge? Yes. Please.
So now time to share our *secret* recipe. We have been baking and baking and drinking and um, baking a LOT of elderflower cake in order to find a combination so perfect and so delicious it will even rival your Grandmother’s recipe. If after reading the recipe your tastebuds are tingling then do click here to order directly from us. And remember, a truly essential ingredient is your own glass of elderflower Prosecco, in hand, at all times, whilst baking. Enjoy
For the cake:
200g self-raising flour
1 tsp baking powder
200g softened unsalted butter
200g golden unrefined caster sugar
4 tbsp elderflower cordial
zest of 1 lemon
4 medium free-range eggs
For the drizzle:
3 tbsp elderflower cordial
Juice of half a lemon
For the Buttercream and filling:
200g unrefined icing sugar
80g soft unsalted butter
3 tbsp elderflower cordial
1 tbsp good quality lemon curd
Edible flowers to decorate if desired
- Preheat the oven to gas 4, 180°C, 160°C fan.
- Mix the flour and baking powder into a large bowl
- Cream together the butter, sugar and cordial until light and fluffy, then gradually add in the eggs until incorporated.
- Gently mix in the flour and baking powder until just lightly mixed.
- Spoon the mixture into 2 greased, side and base lined cake tins (one small and one large so you can tier your cake!).
- Bake for 25-35 minutes or until cooked and then turn out onto a wire rack.
- While the cakes are baking, make the drizzle by mixing the cordial and lemon together.
- Whilst the cakes are warm, spear the cake sponges with a skewer to make lots of holes and drizzle the elderflower cordial (with a pastry brush to ensure it’s all even) over both cakes so that it soaks in.
- Make the buttercream by beating the icing sugar, butter, and cordial together until very pale, fluffy and creamy.
- Layer the sponge by spreading over some buttercream and then adding some lashings of lemon curd. Sandwich together and chill for 20-30 minutes.
- To decorate this, in a pretty rough iced way, it is simple, no need to crumb coat the outside. Just generously palette all over with a palette knife, then top with edible flowers if you wish.